8 ounces (2 sticks) butter, room temperature
2 cups sugar
4 large eggs
16 ounces canned sweet potatoes, drained and mashed
2/3 cup apple cider
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 cups apple cider
1 vanilla bean, split lengthwise
2 ounces salted butter (1/2 stick)
1/2 cup light brown sugar
16 ounces unsalted butter (4 sticks)
12 tablespoons Cider Caramel Reduction
16 ounces marshmallow creme (recommended: Marshmallow Fluff)
1 cup pecans, coarsely chopped
2 tablespoons salted butter
1/2 teaspoon salt
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